I made wine years ago in my bedroom. Now, I'm an Associate Winemaker at Fenn Valley Vineyards, Fenn Valley Vineyard and Wine Cellar I just inoculated about 5200 gallons of Vidal Juice yesterday with EPII yeast (Epernay II) which is a yeat we use to allow a slow and cool fermentation and able to stop it with residual sugar when we want. I offer my experience at winemaking for questions.